Slow-Roasted American BBQ Pork Ribs
These tender, oven-roasted American BBQ pork ribs are elevated by a bed of caramelized onions and a rich, smoky spice rub for a perfect fall-off-the-bone finish.
American-style barbecue is all about patience and flavor layering. By roasting the ribs over a bed of aromatics in a tightly sealed parcel, you ensure the meat stays succulent and infused with deep, smoky notes from the rub, while the onions beneath create a sweet, caramelized base that complements the tangy BBQ glaze perfectly.
Ingredients
- 1 rack pork ribs
- 15g smoked paprika powder
- 20g garlic powder
- 15g black pepper
- 15g brown sugar
- 5g white pepper powder
- to taste Montreal steak seasoning
- 1 tbsp oil
- 1 whole red onion
- to taste BBQ sauce
- to taste ketchup
- to taste light soy sauce
- to taste vinegar
Instructions
- 1Remove the rib membrane
Place the pork ribs on a cutting board and carefully peel the thin, translucent membrane off the back. Removing this membrane helps improve the texture, ensures the ribs dont get stuck in your teeth, and results in more tender, soft meat.
Tip: If the membrane is slippery, use a paper towel to get a better grip while pulling it off. - 2Prepare the dry rub
In a bowl, combine 15g smoked paprika, 20g garlic powder, 15g black pepper, 15g brown sugar, 5g white pepper, and Montreal steak seasoning. Mix all the spices thoroughly with a fork until well-combined.
Tip: Make sure to break up any clumps of brown sugar while mixing for an even coating. - 3Season the ribs
Evenly distribute the prepared dry rub over the raw pork ribs. Use your hands to press and massage the seasoning into the meat, ensuring all sides are well-coated. Add a little oil to the ribs to help seal the meat and prevent oxidation.
Tip: Pat the ribs dry with a paper towel before applying the rub to help the seasoning stick better. - 4Slice the onions
Using a sharp knife, carefully slice the red onion into thin, uniform strips on your cutting board. These onion strips will serve as a bed for the ribs during the baking process.
Tip: To minimize eye irritation, keep the onion root end intact until the very end of slicing. - 5Arrange ribs for baking
Line a baking tray with aluminum foil. Spread the sliced red onions evenly over the bottom of the tray, then place the seasoned pork ribs directly on top of the onion bed.
Tip: The onions will caramelize under the ribs during cooking, adding great flavor to the dish. - 6Seal the tray for baking
Place the marinated pork ribs on top of the bed of sliced red onions in your baking tray. Cover the tray securely with aluminum foil, ensuring it is airtight to lock in moisture and flavor while the ribs bake.
Tip: Creating an airtight seal is crucial for steaming the ribs effectively, resulting in tender, succulent meat.
